Ingredients

• 3 cups sliced cucumbers (1½ to 2 English cucumbers, peeled or unpeeled)
• 3 Roma tomatoes, chopped (about 2½ cups chopped)
• ½ cup thinly sliced red onion
• ¼ cup julienned or chopped fresh basil
• 2 teaspoons chopped fresh dill

• ¼ cup extra virgin olive oil
• ¾ cup apple cider vinegar
• 1 teaspoon granulated sugar
• ¼ teaspoon kosher salt, or to taste
• ¼ teaspoon black pepper, or to taste

Instructions

1. Add the cucumbers, tomatoes, red onion, basil, and dill to a large mixing bowl. Gently toss until evenly combined.
2. In a small bowl or large measuring cup, whisk together the olive oil, apple cider vinegar, sugar, salt, and black pepper until fully blended.
3. Pour the dressing over the salad and toss until the vegetables are well coated. Serve immediately or chill briefly before serving.

• This recipe makes approximately 5 cups of salad.
• For the best texture and flavor, enjoy it within a few hours of preparation. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.